People think that the longer the soup, the more nutrition in the soup. Taking braised bone soup as an example, many people think that the longer it takes to get rid of, the more calcium the bones can run out of. The cooking time is as small as one or two hours, as many as three or five hours, and some even burn one day. As everyone knows, this kind of unnecessary cooking is unreasonable. Nutritionists point out that food is cooked at high temperatures and the longer it takes, the more nutrients it loses. People often love to drink bone soup, no matter how high the temperature, spend too much time, can not completely dissolve the calcium in the bone, this is because the calcium contained in the animal bones is not easy to be broken down, but will destroy the bone for a long time In the protein. The correct method is to open the bones, then put some cold water, slowly warming in the fire, boil a little after adding vinegar, so that the bones of phosphorus, calcium dissolved in the soup, the whole heating process in an hour or so It is appropriate. The soup that comes out in this way is both nutritious and delicious. In order to verify this statement, we did an experiment. Three kinds of representative leeks were selected in the experiment, namely, hooves, grass pheasants, and duck ducks. It was found through testing that the protein and fat content of the hooves increased significantly after heating for 1 hour, and then gradually decreased; The protein and fat content increased gradually after heating for 0.5 hours. The maximum protein was heated for 1.5 hours and the fat was heated for 0.75 hours. The protein content of duck meat remained unchanged after heating for 1 hour, and the fat content rose when heated for 45 minutes. To the highest value. The nutrition in these three soups did not increase as people expected. In particular, the length of soup and chicken soup and duck soup, the longer the soup, the lower the protein content, so there is no need for long time soup. Experts warn that prolonged heating can destroy the vitamins in quail-like dishes, and heating for 1 to 1.5 hours can result in an ideal nutrition peak of three soups. The ratio of energy consumption and nutritional value is better at this time. Nutrition in food is generally carbohydrate, fat, protein, vitamins and trace elements. In the cooking process, the longer the time, the higher the temperature will be, the amino acid will be destroyed, and the nutrition will be reduced. At the same time, it will make the dishes lose their umami taste. The more vitamins they lose, they will even disappear. Therefore, the longer the soup is, the longer the nutrition will be. Sealing Profiles,Edge Sealing Profiles,Clip On Sealing Profiles,Channel Sealing Profiles Ningbo Hengchieh Locking Technology Co., Ltd. , https://www.hengchieh.com